The structure of the meat animals
Subtitle: a guide to their anatomy and physiology
By: by Roderick Macgregor
Contributors: Gerrard, Frank
Edition: 2nd ed. / revised by Frank Gerrard.
Publisher: Technical Press
Published: 1965
Place of publication: London
Language: eng
Number of pages: 240
ISBN-13: 9780291395368
Subjects: Veterinary physiology; Veterinary anatomy; Meat industry and trade; Veterinary Anatomy; Domestic Animals; Anatomy & histology